Melt the chocolate in a glass microwave-safe bowl in 20-second increments, stirring in between, until fully melted. Alternatively, melt in a double boiler by placing the bowl over a simmering pot of water and stirring until melted, making sure that the bowl does not touch the top of the water. Let cool.
Prepare two baking sheets covered with Baking Parchment Paper. Heat a nonstick skillet over medium-high heat.
Add the quinoa, toast for three to four minutes, stirring constantly so it doesn’t burn. Some of the quinoa will pop slightly.
Add the oil, stir to coat, then add the brown sugar and maple syrup. Stir constantly until the sugar melts and caramelizes.
Transfer onto the parchment-lined baking sheet, and flatten into a single layer. When cool, put the quinoa in a zip top bag, and finely break up the clusters.
Add one-third cup of the caramelized quinoa to the chocolate, stir to coat, and spread it in a thin layer onto the other parchment-lined baking sheet with a greased offset spatula.
Top with the rest of the quinoa, a sprinkle of sea salt, and any other toppings you wish (toasted coconut, dried fruit, nuts, etc.).
Optional: Before putting the quinoa into the chocolate, reserve some of the chocolate to drizzle over the bark after putting on the toppings.